Whipped Ricotta Salad with Pickled Rhubarb and Rhubarb Compôte

Harmony and chaos on a plate.

Recently I was at a local farmer’s market with a friend when we both stopped to admire the striking crimson stalks on display, heralding the start of new season rhubarb. My friend declared that whilst she adores the flavour of rhubarb, it requires too much sugar (and hence, too many calories) to temper its harsh acidity, so she gave it a pass and moved…